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Halal Concept in the Consumable Products

Doubtful about the food quality appear in every aspects beginning from
the ingredient, processing and handling, “from farm to table”. Recently, the
issue of Halal food has attracted public attention as well as Malaysia’s
government especially on the Halalan Toyibbah issues. Further, Malaysia’s
government has decided for Malaysia to be the Halal center or Halal-hub in the
region as well as international.

The Halal standard that guards the Halal concept is crucial to control the
safety and quality of consumable materials from the process of production to
consumption. Consumable materials could range from food, drinks, cosmetics,
medicine, detergents, soaps, shampoo, and deodorants to antiperspirants for
human beings, and feed for animals.

To be considered religiously lawful and thus certified as Halal, the
consumable products must fulfill the following requirements, such as:1. Does
not contain any parts or products of non-Halal animals (animals which are not
allowed to be eaten by Muslims);2. Does not contain any parts or products of
Halal animals (such as cattle, goats, sheep and poultry) that were not
slaughtered according to Islamic law (Shariah);3. Does not contain any
ingredients that are Najs (filthy or unclean) according to Islamic law.4. Is
safe and not harmful (does not contain physical, chemical, or biological/
microbial hazards;5. Is not prepared, processed or manufactured using
equipment that is contaminated with things that are Najs according to
Shariah.6. The ingredients do not contain any human parts or its
derivates.7. During its preparation, processing, packaging, storage or
transportation, the product is physically separated from any other product that
does not meet the requirements stated above or any other things that have been
decreed as Najs by Shariah.

Having understood what Halal is, a person involved in Halal production should
always be cautious of Mashbooh (dubious) ingredients or be attentive to areas of
primary concern to establish that the Halal concept covers the entire supply
chain.

Importantly, one of the daily consumable products - Meat Products should also
ascertain the following:1. What type of animal is being slaughtered (Halal/
non-Halal).2. The type of feed the animal was being fed before slaughter:
What were the raw materials of feed formulation made of? Does it contain protein
supplements of things that are Najs according to Shariah such as from porcine
origin, meat from dead animals as leftover from slaughterhouses, and animal
filth such as urine and manure; and does it contain residues of antibiotics and
growth hormones?3. The slaughtering method; when the slaughtering process is
undertaken in modern slaughterhouses, stunning versus no stunning, manual versus
mechanical slaughter, cutting the three or four vessels in the neck, and for
some Muslim schools, facing Mecca and the use of iron knives, as well as meeting
any other requirements of the importing country; and finally, which is very
important.4. Logistics: the implementation of a Halal system including
isolated storage, and ensuring that the Halal process is not contaminated by
non-Halal processes should they occur within the same vicinity).

Suppliers should eliminate animal by-products from ruminant feed. It would be
wise for Muslim communities worldwide to address this issue to formulate clear
guidelines, and Muslim countries to address the issue at a governmental level
and make their meat and feed guidelines clear and ensure that those guidelines
are fully implemented. Observation of the complete Halal meat chain should be
carried out in collaboration with a third party which is an International
approved Halal certifier for the purpose of creating a perfect Halal
certification process.